Green chilaquiles

Hello friends and lovers of Mexican gastronomy and culture! In this first blog post we are going to talk about green chilaquiles.

Chilaquiles are a traditional Mexican dish, it has endless delicious variations. Basically, it consists of small triangles of fried corn tortillas dipped in a sauce, usually green or red, cream; sliced onion, cotija cheese and commonly accompanied by the incomparable refried beans.

The origin of the word is controversial, some say it comes from the Nahuatl ¨chilli¨, chili, and *quilitl*, edible herb, another possible origin pointed out by experts is the pluralization of Nahuatl, ¨chilli¨, chile and ¨aquilli¨, put in, literally, put in chile, another probable origin of the word also derived from Nahuatl, indicates ¨chilli¨, chile, ¨atl¨, water, and quilitl, quelite.

^{(Excerpt taken from https://laroussecocina.mx/palabra/chilaquiles/)}

Initially, chilaquiles were a very simple dish with humble origins that was accompanied by refried beans. In this dish, tortillas and leftover ingredients from the everyday use.
Today, it is a recipe enjoyed by thousands of Mexicans and Mexican food lovers, as it is very easy to make. Whether for breakfast or dinner, nowadays there are several types that vary according to the region: there are with jerky, with chorizo, with mole, with fried egg, with shredded chicken, ''divorciados'', ''Mayan'', red and even in Mexico City they eat Tortas with Chilaquiles inside.

The ingredients we need to satisfy our hunger are:

For the sauce:

• 10 tomatillos or green tomato
• 4 serrano chiles
• 1 chopped garlic clove
• 0.12 lbs. of Cilantro
• 0.22 lbs. of chopped onion

For the Tortillas we need:

• 10 tortillas
• 0.22 lbs crumbled cotija cheese
• 250 gr refried beans
• 2.36 oz of Cream
• 0.55 lbs. of sliced onion
• c/s Vegetable oil
• The accompaniment of your choice

To make the recipe we will first start with the sauce. Put the tomatillos, serrano chiles and enough water to cover them in a pot over low heat. Transfer the tomatillos,serrano chiles and a little of the water to a blender; blend until a sauce is formed. In another pot, add a little oil and the chopped onion until translucent. Add the sauce and cook over medium heat for 5 minutes, season with salt and add the cilantro, set aside. Now, if you are a little lazy, you can use our variety of green sauces for enchiladas and chilaquiles already prepared, we have green and red ones. Just put it in a frying pan with a little of the vegetable oil and sauté for 5 minutes and set aside.

Then we are going to make the corn tortilla chips. For these you can take advantage of our whole range of corn tortillas, however, we recommend the special corn tortillas for frying or the varieties of green corn tortillas pre-cut for chips; we have guajillo, chipotle and nopal. In a deep pot heat enough oil for frying, add the corn tortilla chips for 3 minutes or until they stop bubbling and have a golden color. Remove from the heat, and place them in a bowl with an absorbent kitchen towel and add a pinch of salt. And if you don't feel like making the tortilla chips, we can help you! We have natural and flavored tortilla chips, select your favorite ready to use.

Next we will cook the beans, use one of our various presentations of refried beans which you only have to fry in a skillet for 5 minutes and set aside. Then finely slice the onion, if you want it to have a less intense flavor, soak it in ice water for 5 minutes and set aside.
Choose and prepare the side dish you want for your chilaquiles. Natural are delicious; however, we recommend serving your chilaquiles with natural or spicy chorizo, fried eggs or shredded chicken. And if you are looking for a vegan option, don't miss our tasty vegan chorizo!

To assemble your dish, place a base with the corn tortilla chips and add the hot sauce to cover them. On top serve the cream, cotija cheese, sliced onion, garnish and remember to serve them with some delicious refried beans.

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